Mediterranean Hummous

Hummous - something I have promised myself I will stop buying from the shop and rather make a big batch of each week!

Not only is it whipped up in five minutes, but it is great knowing what you put in your food - not to mention the varieties you can make, depending on what you feel like using!

This week, I decided to go for a Mediterranean style flavour. I have been hooked on sundried tomatoes and artichokes in oil lately - so simple, SO delicious, and somehow it fends of my craving of seafood (my only craving since going vegetarian).

Now, I was more than please with this result as it ended up tasting like one of my favourite red pepper hummouses (hummousi? Ha!) Wait.. Now I am imagining little hummous mice - ahhh! Anyhow, in short: This has never seen a red pepper at all, but it is creamy and delicious!

Don't have tahini? No problem, just add a little bit of oil instead!

Mediterranean Hummous
(Makes 1 big bowl!)

400g tin chickpeas, drained
1/3-1/2 cup olive oil (or the oil from the antipasti)
1 garlic clove, chopped
1 tbsp onion powder
2 tbsp tahini
Juice of 2/3 lime
4 sundried tomatoes, in oil
4 pieces of artichoke, in oil
A little bit of salt to taste

- Simply add all the ingredients in a deep bowl or a measuring jug, and use a stickblender and whizz for a few minutes until it gets that infamous hummous texture - yum!

- Serve up with cruditês, pitta bread and other snacks.

Perfect for people all ages! Speaking of which, do you like my new snack boxes? I saw them in the shop and couldn't help buying some, I've got one truck shaped one too... I have never been one for pink and hearts anyway.

Recipe by yours truly,

- Jules